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This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.
30 Minute Shrimp Coconut Curry, a quick and easy curry using shrimp, coconut milk and veggies!
You guys, I don’t normally say this but I actually surprised myself at how delicious this coconut curry came out! I figured it would be good but I had no idea it would be THIS good! I have never made a curry like this before so I was prepared to make this recipe a few times before I got it right. But, wow I knocked it out on the first go!
HERE IS WHAT OUR READERS ARE SAYING:
Served with your favorite Minute® Ready to Serve Rice you are good to go! I used the White Rice variety but there are many more flavors to choose from.
I can’t wait to try the Basmati Rice next but there are lots more flavors like Brown Rice, Brown & Wild Rice and Multi-Grain Medley. Also, there’s Jasmine Rice, Brown & Quinoa and flavorful mixes. There is a flavor for ever family member and you are guaranteed to never be bored! They are perfect for lunch or a snack.
HERE IS WHAT OUR READERS ARE SAYING:
“Coconut milk is one of my favorite ingredients to cook with! Loving this shrimp curry recipe.” – Amycaseycooks
Shrimp Coconut Curry
Ingredients
- 12 oz large shrimp
- 1/2 Cup yellow onion julienne
- 1/2 Cup bell peppers julienne mixed colors
- 1/2 Cup yellow potato small dice, about one medium sized potato
- 4 oz sno peas
- 13.66 can coconut milk
- 2 1/2 Tablespoons red curry paste
- 1 Tablespoon light brown sugar
- 2 Tablespoon chicken stock
- salt and pepper to taste
- cooking oil
Instructions
- Get all of you veggies washed and prepared before starting. Season shrimp with salt and pepper, set aside.
- In a skillet over medium high heat, add about 1 Tablespoon oil, enough to lightly coat the bottom of the pan, add in the onions and peppers and cook for 3 minutes, stirring occasionally until soft. Take out of the pan, set aside. Add about 1 Tablespoon oil to pan, add in the shrimp and let sear on all sides for 2-3 minutes. Take out of pan, set aside.
- Add another 1 Tablespoons oil to pan, fry curry paste for about 30 seconds to release the flavor. Add coconut milk, stock and brown sugar, whisk to combine. Add the onions back to the pan and the potatoes. Bring to a simmer, lower heat to medium low and simmer for 10 minutes uncovered. Stirring occasionally.
- Add snow peas making sure they are submerged in sauce, cook 3 minutes. Finally, add in the shrimp and cook about 2 more minutes until shrimp are cooked through. Taste, adjust seasoning if necessary. Serve and enjoy!
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
This dish is very fast paced. Make sure you chop and have all your ingredients together before starting.
Yum! I loved it so much I actually had half at lunch and the other half for dinner, lol! This is a perfectly sized dish for a couple. Just add your Minute® Ready to Serve Rice and you’re all set!
Isn’t the Lagostina Casserole Dish I used in this post just beautiful? It is part of the AOL Food Awards items that I helped judge! Check it out here!
This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.
If you like this recipe, check out these others:
- Best Turkey Chili Recipe (Uses Up Leftover Turkey)
- Copycat Chili’s Chicken Enchilada Soup
- Easy White Chicken Chili
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Coconut milk is one of my favorite ingredients to cook with! Loving this shrimp curry recipe.
Hi Dana, Looks and sounds quite delicious! Thanks for sharing the recipe! Blessings, Janet